Description
This chocolate cheesecake filled and ganache-topped cake combines moist chocolate cake layers, a creamy cheesecake center, and a glossy dark chocolate ganache topping. It’s an indulgent, crowd-pleasing dessert perfect for holidays or special occasions.
Ingredients
1 ½ cups all-purpose flour
1 cup unsweetened cocoa powder
1 tsp baking soda
½ tsp baking powder
¼ tsp salt
1 cup coconut sugar (or regular granulated sugar)
⅓ cup oil (such as avocado or vegetable)
1 tbsp pure vanilla extract
1 cup milk of choice
1 tbsp vinegar or lemon juice
½ cup unsweetened applesauce
8 oz cream cheese (vegan or regular)
¼ cup maple syrup
1 tbsp cornstarch
1 tsp vanilla extract (for cheesecake filling)
½ cup full-fat canned coconut milk
1 cup dark chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and grease and line two 8-inch round cake pans with parchment paper.
- In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
- In a separate bowl, mix sugar, oil, vanilla extract, milk, vinegar or lemon juice, and applesauce until smooth.
- Combine wet and dry ingredients, stirring just until combined.
- Divide half the cake batter evenly between the two prepared pans.
- In a medium bowl, beat cream cheese, maple syrup, cornstarch, and vanilla extract until smooth and creamy.
- Spoon cheesecake mixture over one of the pans and gently spread it without mixing into the batter.
- Pour remaining cake batter over both pans to cover evenly.
- Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean. Let cakes cool completely.
- To make ganache, heat coconut milk until it begins to simmer, then pour over chocolate chips. Let sit for 2 minutes, then stir until smooth.
- Place the cheesecake-filled cake layer on the bottom, top with the plain cake layer, and pour ganache over the top.
- Chill cake for at least 1 hour before slicing to allow the ganache to set.
Notes
To make it fully vegan, use vegan cream cheese, dairy-free chocolate, and plant-based milk.
Store cake covered in the refrigerator for up to 5 days.
To reheat, let sit at room temperature for 20–30 minutes or microwave briefly (10–15 seconds).
You can freeze the fully assembled cake or just the cake layers for up to 2 months.
Best milk options include almond, oat, or soy milk.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 22g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg
